Seahome | All-Inclusive BVI Catamaran Charter

About This 2016 Lagoon 620 Sailing Catamaran

What’s Aboard

Worth Knowing

• 5-night minimum charter (shorter charters considered on inquiry)
• 24-hour turnaround between charters
• Sleep-aboard the night before charter start is available for half the daily rate, including boarding after 4pm, a welcome cocktail and canapes, and a light breakfast the next morning; that evening’s dinner is ashore at guests’ expense
• Christmas and New Year’s charters require a 7-night minimum and are priced flat regardless of guest count
• Non-certified guests can arrange a discover scuba course through Sail Caribbean Divers at additional cost; extra dive gear/tanks beyond what’s onboard (3 tanks, 4 BCDs, 3 regulators) can also be rented for a fee

Discounts

• Half-Board Meal Plan: Includes 7 breakfasts, 4 lunches, and 3 dinners aboard; guests cover 3 lunches and 4 dinners ashore. Weekly rate ranges from $35,700 (2 guests) to $38,300 (8 guests).
• Local Fare Meal Plan: Includes 7 breakfasts, 5 lunches, and 6 dinners aboard with a more casual, local-inspired menu; guests cover 2 lunches and 1 dinner ashore. Weekly rate ranges from $35,850 (2 guests) to $38,900 (8 guests).

Both meal plans are alternatives to the standard full-board inclusive rate – choosing one lowers the charter fee slightly in exchange for guests covering a few meals ashore themselves.

Meet the Crew

Captain Martin Lategan grew up exploring rock pools and fishing off the rocks along the southern African coast, and that early fascination with marine life never left him. He came to sailing through dinghies as a teenager and built a career that has included research trips studying white sharks and marine ecosystems, as well as time working on dive boats, so he knows what is under the water as well as on it. A stint in the tasting rooms of the Western Cape wine farms did not hurt either. Chef Justine Geere runs the galley and Tayla Britts the deck and interior.

Martin Lategan

Captain

Nationality: South African
Languages: English

Justine Geere

Chef

Tayla Britts

Stewardess/Deckhand

Sample Menu

A week in Chef Justine Geere’s galley

Justine Geere, Chef aboard Seahome

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Breakfast

Vanilla bean pancakes with smoky bacon, Greek yogurt and berry compote · prosciutto eggs Benedict, a nest of prosciutto holding poached eggs on a toasted English muffin under rich hollandaise · Turkish eggs, poached and cushioned on garlic and feta infused Greek yogurt with chilli crunch and fresh basil, served with freshly baked baguette · baked French toast, spiced to perfection with maple-glazed bacon, fresh banana and chantilly cream · loaded bagel with dill cream cheese, spinach, salmon swirl and soft-boiled egg · spinach, feta and mushroom omelette with homemade bread · or charred pepper and onion frittata with caramelized onion and aged cheddar

Lunch

Sashimi poke bowl with marinated ahi tuna, fresh vegetables, seasoned rice, edamame, subtle wasabi mayo and pickled ginger · shrimp cocktail salad stack, grilled shrimp in tangy rose sauce layered with avocado, black quinoa and arugula · coronation chicken salad, creamy Caribbean-spiced shredded chicken with local greens, cherry tomatoes, grilled peaches and pecans · BBQ pulled pork sliders in fresh dinner rolls with dill pickle, lettuce and a side of slaw · Asian crusted grouper salad with panko-crumbed grouper strips, red cabbage, pepper, onion, mango and sesame · shrimp tacos with paprika shrimp, greens, avocado and herb oil in toasted tortillas with pineapple salsa, sour cream and guacamole · or meatball gyro salad with homemade meatballs, cherry tomatoes, cucumber and purple onion on dressed greens with tzatziki and fresh pita. Afternoon snacks: falafel skewers with herbed dipping sauce, charcuterie with nuts, seasonal fruit and homemade preserves, veggie spring rolls with peanut satay, mini red wine marinated steak skewers drizzled with hot honey, hummus and veggie boards, and sweet and savoury crostini.

Dinner

To begin: seared scallop on browned butter apple, cucumber and ginger salad · fish croquette with coconut lime sauce · coconut shrimp, crispy fried with chilli mayo · calamari, crumbed squid rings with black pepper lemon sauce · brie and fig salad on baby spinach with homemade balsamic glaze · Caribbean polourie, golden split lentil dough with herbed cream dressing · or warm roasted butternut soup. Mains: filet mignon with rosemary smoked mashed potatoes, truffle-tossed broccolini and red wine jus · lobster seafood fettuccine, grilled lobster tail on creamy garlic pasta with lemon zest and herb oil · slow-braised lamb shank with mint roasted potatoes, candied beets and wilted greens · slow-braised sticky beef short ribs with white wine risotto, zucchini ribbons and radish · baked sticky jerk glazed salmon with wild rice, charred corn, pea purée and beurre blanc · blackened mahi with coconut rice, roasted carrot purée and fresh mango cilantro salsa · or Caribbean-style curried chicken in fragrant coconut cream with freshly made naan

Dessert

Gooey chocolate brownie, warm and fudgy with vanilla bean ice cream · melktert, the creamy South African cinnamon tart · tipsy tiramisu with coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream · key lime crêpes with lime syrup and crushed meringue · spiced poached pear with infused ice cream and red wine reduction · baked cheesecake topped with raspberry sauce and freeze-dried berries · or pavlova, crisp outside and sticky within, with spiced cream, stone fruit and passionfruit glaze

A taste of what Chef Justine Geere cooks, not a fixed menu — and some of the best nights aboard are the ones where dinner is a surprise.Read the full menu

Guest Reviews